Table 3.
Organic acid contents using different detoxified
Rhus verniciflua
extract concentrations in vinegar after static fermentation (Unit : mg/mL)
Extract content (%)
Oxalic acid
Malic acid
Lactic acid
Acetic acid
Citric acid
Succinic acid
0
nd
nd
nd
63.14±2.12
1)
nd
2)
nd
2
nd
nd
nd
65.80±2.06
nd
nd
6
nd
nd
nd
61.66±0.44
nd
nd
10
nd
nd
nd
53.32±2.99
nd
nd
Values represent the mean±SD (n=3).
nd, not detected.